Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Lemon No Churn Ice Cream
Course:
Dessert, Frozen Treat, Ice Cream, No Bake Dessert
Cuisine:
Canadian
Prep Time:
10
minutes
minutes
Freeze Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
10
Calories:
291
kcal
Author:
Gloria Duggan | Homemade & Yummy
Who needs an ice cream maker? This fun to make
No-Churn Lemon Ice Cream
is perfect for Easter. It has marshmallows and topped with lots of Easter sprinkles.
Print Recipe
US Customary
-
Metric
Ingredients
2
cups
whipping cream
11
ounces
sweetened condensed milk
(1 can)
2
cups
mini coloured marshmallows
¼
teaspoons
lemon extract
3
drops
yellow food colouring
(optional)
1 ¾
ounces
instant lemon pudding
(½ package)
⅛
cup
Easter sprinkles
(optional)
Instructions
Pour the whipping cream into a bowl. Whip until it forms soft peaks.
(use a handheld or stand mixer)
Pour the condensed milk into a measuring cup and add the lemon pudding. Mix well.
Gently fold the milk/pudding mixture into the whipped cream.
Add the lemon flavouring and food colouring. Mix gently to combine.
Add the marshmallows and mix just to combine.
Pour mixture into a non stick loaf pan.
Top with Easter sprinkles.
Cover with plastic wrap and freeze for at least 4 hours (or overnight).
Remove from freezer and scoop into bowls or cones.
Tried this recipe?
Snap a photo and tag me on Instagram @homemadeandyummy
Nutrition
Calories:
291
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Cholesterol:
76
mg
|
Sodium:
83
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
783
IU
|
Vitamin C:
1
mg
|
Calcium:
120
mg
|
Iron:
1
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.